Season chicken with salt and pepper. In a large skillet heat 1 Tbsp il on medium-high. Add chicken to skillet and cook for 2 to 3 minutes per side, until browned. Transfer to a shallow baking pan and place in 200° oven to keep warm.

In skillet, melt 1 Tbsp coconut oil on medium-high. Add shallots and sauté, stirring often, until soft, about 5 minutes. Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid reduces by half.